A well-made chiles rellenos is an inviting combination of crunchy coating and voluptuous melted cheese.

Today’s Seasonal Pantry focuses on Chiles Rellenos and in the column I promise to provide links to good Mexican accompaniments, including Mexican rice and beans. Unfortunately, there’s a problem with Seasonal Pantry archives from 2004 and earlier: The list of ingredients that opens each recipe is omitted, rendering the recipes useless. Thus, after the links here, I have added my 2004 recipe for Mexican Rice.

Add the onion and poblano and saute until they are soft and fragrant, about 8 minutes.

Add the garlic and saute for 2 minutes more. Season with salt.

Add the rice and saute, stirring constantly, until it begins to turn golden, 7 to 8 minutes.

Add the chipotle powder, chicken stock, and crushed tomatoes. Season with salt and pepper and simmer, covered, until the rice is tender and all of the liquid is absorbed, about 15 minutes. If using, fold in the peas after the rice has been cooking for 5 minutes. Remove the cooked rice from the heat and let rest undisturbed for 10 minutes.

To serve, add 2 tablespoons of the remaining cilantro, fluff with a fork, taste and correct the seasoning. Serve promptly.

About This Blog

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Have trouble remembering what’s in season when? Looking for a favorite recipe from the Seasonal Pantry or Pairing archives? Michele Anna Jordan, Press Democrat columnist, chef, teacher and author of almost 20 books, draws from 17 years of columns and articles for seasonal suggestions, recipes and menus and tips on exactly where to get the finest local foods at their peak moment. And, yes, she takes requests. Just name the dish or even a few of the ingredients and, like magic, you’ll find the recipe here in no time. Any questions related to ingredients, cooking, nutrition and eating are welcome.